Coat the bottom of a large sauté pan with olive oil, and place it over medium heat. Stirring often, sauté until soft, about 7 minutes. Add the garlic and then cook for another minute or so.

Add the mushrooms and a little more olive oil, and stirring often again, sauté until they begin to brown, about 10 minutes.

Add the pork, oregano, liquid smoke, brown sugar, allspice, paprika, and cayenne. Mix until everything is well blended and sauté until it’s cooked through, about 10 minutes. (Use a flat-bottomed spatula to break up the pieces of pork as it cooks.)

Drizzle the red wine over the pork and mix. Cook just until it has reduced by about half.

Add the butter and stir it into the pork just until it melts. Season with salt and pepper to taste. (Here’s How to Season to Taste.) Set aside.

Make the four omelets one at a time. Crack the eggs, three at a time, into a small mixing bowl, sprinkle with a bit of salt and pepper, and whisk until well blended.

Coat the bottom of a medium-sized, non-stick sauté pan (about 10-inch) and place it over medium-high heat. Once the pan is hot, slowly pour in the egg mixture. (It should begin to set almost immediately.)

When the top surface of egg has thickened, evenly distribute about 1 cup of the pork mixture on one side. Then fold the omelet in half with a spatula. Gently slide it out of the pan and onto a serving plate. Cover with foil while you make the other omelets.

Serve!